American cooking: the great West / by Jonathan Norton Leonard and the editors of Time-Life Books. Photography by Mark Kauffman, Richard Meek, and Ted Streshinsky.
A collection of western recipes, featuring sections such as appetizers, soups, salads and dressings, vegetables and garnishes, seafood, poultry and game birds, meats, breads, deserts and pastries, and Mexican-American dishes.
Saved in:
| Main Author: | |
|---|---|
| Corporate Author: | |
| Format: | Book |
| Language: | English |
| Published: |
New York :
Time-Life Books,
[1971]
|
| Series: | Foods of the world.
|
| Subjects: |
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| 245 | 1 | 0 | |a American cooking: the great West / |c by Jonathan Norton Leonard and the editors of Time-Life Books. Photography by Mark Kauffman, Richard Meek, and Ted Streshinsky. |
| 264 | 1 | |a New York : |b Time-Life Books, |c [1971] | |
| 300 | |a 208 pages : |b color illustrations, color maps, portraits (some color) ; |c 29 cm. | ||
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| 490 | 1 | |a Foods of the world | |
| 505 | 0 | |a V.1. American cooking: the great West -- v.2. Recipes: American cooking: the great West. | |
| 520 | 8 | |a A collection of western recipes, featuring sections such as appetizers, soups, salads and dressings, vegetables and garnishes, seafood, poultry and game birds, meats, breads, deserts and pastries, and Mexican-American dishes. | |
| 522 | |a California, Nevada, Utah, Arizona, Colorado, New Mexico, Kansas, Oklahoma, Texas. | ||
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